Chocolate Covered & Brown Sugar and Spice Pecans

We have had a bumper crop of pecans this year so I've been finding lots of ways to incorporate them into recipes here at the Inn. With the holidays here, these two recipes are wonderful pickup snacks. The sugar and spice ones are also great crumbled up over ice cream (with some homemade chocolate and brown sugar sauces November 2009 recipe of the month) or for a sweet crunck in a salad.

Melt the almond or chocolate bark with the chocolate chips in the microwave on high for 2 minutes. Remove and stir until welll combined (there may be a few lumps). Return to microwave for an additional 15-30 seconds. Don't overcook or chocolate will taste burnt. Stir until completely smooth.

Place toasted pecans in a mixing bowl and pour chocolate over and stir to cover completely.

Drop by spoonful onto alumimum foil. They should be set in 15 to 30 minutes. Store in an airtight container.Ingredients Sugar & Spice Pecans

Our Favorite Recipes

This recipe is great for a dinner party for a group of up to 12 people. It also makes a very nice holiday dinner. Be sure to use 4 or 5 different types of mushrooms in the sauce. I often pair it with roasted mashed sweet potatoes with a little lime and green beans Lyonnaise as shown in the photo. While it takes a little time to prepare, the rave reviews you will get will be work the effort.